Measure the flour into a shallow bowl. Use a small small bowl or the base of a glass to press a well into the flour. Make sure that the flour completely covers the bottom of the bowl.

Beat the eggs and egg yolk so that they're thoroughly blended, but don't whip them.

Pour the beaten eggs into the flour. Gently swirl the bowl, causing the egg to move within the flour. You'll begin to see the egg pick up a dusting of flour. This is the very beginning of incorporating the flour into the egg.

After a fair bit of flour has worked its way onto the surface of the egg, begin working the flour into the egg with your fingers. Use your thumb, pointer, and middle fingers. The goal here is to pinch bits of flour at a time, working the flour into the egg very slowly, bringing flour from the edge of the well into the egg. Try not to disturb the flour at the bottom of the well.

As the egg becomes incorporated, use your second hand to slowly push the flour from the outer part of the well toward the center, continuing to pinch the flour into the egg. As more flour is incorporated, the pasta dough will become thicker.

Once fully incorporated, use your hands to gently knead the dough a few times until it's smooth. Cover dough to prevent drying out.

Start with a golf-ball sized piece of pasta dough and run it through the pasta maker at its widest setting. Each time you roll the dough through, it will become thinner. Run it through once or twice on the largest setting, and then change to the next (thinner) setting. Continue in this manner until the dough reaches the desired thickness.

Cut the dough into long strips, about an inch and a half wide using a rolling tool. Then cut across the strip in one-inch increments to create little rectangles.

Use your thumb and forefinger to pinch the center together to create the familiar bowtie shape of farfalle. Set shaped pasta on a tray while you make the rest of the dough.

Bring 6 quarts of water to boil in a large stock pot. Transfer farfalle to the boiling water and boil for 1 to 3 minutes. Fresh pasta takes substantially less time to cook than dried pasta.

Serve the fresh pasta with your favorite sauce.